Keto Pumpkin Pie
User Reviews
4.9
Keto Pumpkin Pie
Description
The pie begins with a crust made from coconut flour sweetened lightly with monk fruit sweetener and combined with eggs, coconut oil, and vanilla. The dough rests briefly before being rolled between parchment sheets and transferred to a greased pie plate. After pricking the crust with a fork, it is pre-baked to set.
The filling blends full-fat cream cheese with pumpkin puree, pumpkin pie spice, and vanilla extract for depth. Eggs are added one at a time to create a smooth, custard-like mixture. The pie is then baked until the filling sets firmly but remains tender.
The coconut flour crust offers a lower-carb alternative to traditional pie dough, with its texture slightly dense but supportive of the creamy filling. The pumpkin custard is spiced and sweetened while maintaining keto dietary suitability with monk fruit sweetener instead of sugar.
Using full-fat cream cheese helps achieve a rich texture. If canned pumpkin puree is used, the whole 15-ounce can is recommended for ingredient balance. Baking times may vary slightly based on oven and pie plate.
Ingredients
- 8 ounce cream cheese
- 1 3/4 cup pumpkin puree
- 3/4 cup Monk Fruit Sweetener or sugar-free alternative
- 5 egg large
- 3 teaspoons pumpkin pie spice
- 1 1/2 teaspoons vanilla extract
- Crust
- 3/4 cup coconut flour
- 2 tablespoons Monk Fruit Sweetener or sugar alternative
- 1/8 teaspoon kosher salt
- 2 egg room temperature, large
- 3 tablespoons coconut oil melted and cooled
- 1 1/2 teaspoons vanilla extract
Instructions
Coconut Pie Crust
- Preheat oven to 350 degrees. Lightly grease 8-9 inch pie plate and set aside.
- In a medium bowl whisk together coconut flour, sweetener and salt
- In a small bowl beat the eggs, coconut oil and vanilla together. Fold into dry ingredients and let sit for a couple of minutes. Mix until dough forms and all ingredients hold together.
- Place between to sheets of parchment paper and with a rolling pin flatten to the approximate size of the pie plate.
- Remove top sheet of parchment paper and gently flip the crust into the prepared pie plate.
- Press into plate and gently pierce the pie crust with a fork.
- Bake for approximately 5 minutes to set the crust.
Pumpkin Pie Filling
- In a large mixing bowl beat cream cheese with an electric mixer until smooth.
- Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
- Beat in eggs one at a time until all the ingredients are incorporated.
- Pour into prepared pie plate and bake for approximately 40 minutes or until the center is not jiggly.
- Cool before serving.
- Top with whipped cream or pecan halves.
Notes
- Use full-fat cream cheese for a rich and smooth texture in the pumpkin filling.
- If using canned pumpkin puree, use the entire 15-ounce can to maintain filling consistency.
- Pre-baking the coconut flour crust helps it set and avoid sogginess when adding the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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